Rice Flour Banana Bread Wheat Free Recipes
RICE FLOUR BANANA BREAD (WHEAT FREE)
I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas' "Great Whole Grain Breads" (Simon & Schuster, 1984,1993). The recipe calls for small loaf pans, probably to reduce the baking time. Might be possible to use a large pan, but I haven't tried.
Provided by fluffernutter
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a large bowl, beat the butter and sugar until creamy.
- Beat in eggs, one at a time.
- Stir in buttermilk and lemon extract and mix well.
- Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
- Stir in bananas and coconut and mix well.
- Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
- Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
- Cool in pans 2 minutes, then turn out and cool completely.
GLUTEN-FREE DAIRY-FREE BANANA BREAD
Try this delicious variation of a fabulous banana bread that is both gluten free and non-dairy! Your guests won't even taste the difference.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
- In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
- Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 15 g, TransFat 0 g
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